Buckwheat flour is not an ingredient that I have ever cooked with. I’ve eaten my share of kasha varnishkes but have never really enjoyed the buckwheat groats.

And that’s the problem. If you have something only in one form, you may not like it. But these crepes, galettes as they are really called (Wait, aren’t galettes the same as crostadas or free form tarts? A question for another day!) are quite good. Of course, the copious amounts of butter, prosciutto, egg and grated cheese help too.

They are not a pretty food. The color of each crepe is a muddy grey. It’s only when you give it a second fry with the butter (plus the ham, cheese and egg) that it crisps up and turns it a lovely shade of brown. But for a while, it is touch and go on the color appeal.

Once assembled, a transformation occurs and it turns into a delightful ham and cheese savory crepe with a runny egg on top. As you only turn up the sides to keep all the fillings from spilling out, I can see where crostatas, free form tarts and galettes all have similarities to this folding concept.

This simple meal is ideal for breakfast, lunch or dinner. I can see many more of these in my future.

This week’s recipe can be found on page 135. For details on recreating this and other recipes, check out the CookTheBookFridays site and see others who are also cooking the book-

Today I teamed up with 15 of my food blogger friends to bring you some fabulous recipes to help you get your daily servings of dairy.

Fresh nutritious dairy foods like milk, cheese and yogurt don’t just taste delicious; they’re good for your body! Dairy foods are the #1 source of calcium in most individual’s daily diet and offer 9 essential nutrients. Milk and dairy products are fresh 365 days a year, making Dairy Month a great time to think about exciting, nutrient rich combinations like creative grilled cheese sandwiches, salads and refreshing desserts.

Join in the fun & deliciousness and celebrate “All Things Dairy” with 15 Food Bloggers from around the country as we celebrate with some of our favorite dairy recipes. Here’s one I think you will really like!

Rich & Creamy Macaroni and Cheese

When it comes to Mac & Cheese, there are so many different variations but none is creamier than this one! And it packs a punch with the addition of Greek yogurt.

The trick to creamy Mac & Cheese is to cook the pasta over a low flame in milk, not in water. You must be very careful to keep the pasta moving by stirring it frequently and to not scorch the milk. Low heat is essential as you want the pasta to absorb most all of the milk. This is not a five minute Mac & Cheese, but more like a twenty-five minute Mac & Cheese. However, you will be rewarded for your patience with an incredibly rich and creamy Macaroni and Cheese that’s sure to please the whole family.

The first recipe up for January for French Fridays with Dorie is called Dressy Pasta “Risotto”. It’s not really a risotto at all. The “risotto” part actually comes from slowly cooking the pasta in (chicken) broth until it is nearly totally absorbed by the pasta, like it would be if it were arborio rice. Other than that, it’s more akin to a fancy mac & cheese. What would be a quite ordinary dish becomes extraordinary with the addition of freshly grated Parmesan, heavy cream and a dollop of mascarpone. The rich sauce tasted much like the one I use for potatoes gratin, and I was tempted to add a dash of nutmeg to it, but everyone who had a spoon in the pot said to leave it alone. I know when I am outvoted, and truth be told, it didn’t need it. (Although, I may try it again with this addition another time.)

It is important to only salt after you’ve used the broth and the Parmesan as they both tend to be rather salty already and you don’t want to overdo it!

This was a super fast and very easy, one pot recipe-making for minimal fuss and a quick clean up. Everyone really enjoyed it too, an empty crock and some spoons was all that was left. I can easily see myself making this again.

While I cannot share the actual recipe, you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.